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    4 or 5 pt. Double Stuffed Potatoes


    Source of Recipe


    Jane Starr

    List of Ingredients




    2 3/8 pounds Idaho potatoes 5 medium
    2 tablespoons butter
    3/8 cup skim milk to 1/2 c warmed
    2 tablespoons parmesan cheese grated
    1/3 cup nonfat cottage cheese
    1/4 cup nonfat sour cream
    salt and white pepper to taste

    Recipe



    1a). For Mashed Potatoes: Peel potatoes and cut into chunks (about 2 inches square). Boil in salted water for about 20 minutes -- until tender. Drain potatoes and place back in pot. Proceed as below:

    1b). For Baked Double-stuffed : Wash potatoes well and prick with a fork. Bake for about 1 hour at 425 degrees (until done). Cut potatoes in half lengthwise and scoop out insides. Put potato pulp into a large bowl and proceed per below directions:

    2). Mash potatoes with butter, then stir in milk and cheeses. (If serving "fussy eaters", you may want to puree cottage cheese before adding -- I don't usually do this, but it made for a smoother texture the one time that I tried it) Stir in sour cream and desired seasonings. (I often use seasoned salt and a pinch of cajun seasoning.)

    3a). Serve immediately as mashed potatoes or...

    3b). Place in a 8" square casserole dish that has been sprayed with cooking oil spray. Sprinkle with paprika and bake uncovered at 350 degrees for about 30 minutes for potato casserole or...

    3c). Fill each potato skin, place on baking sheet, sprinkle with Paprika and bake for approximately 20-30 mins at 350 to 425 degrees (depending on what else you have cooking in the oven).

    Original poster's notes: I have yet to try freezing these; but I imagine that the casserole and theskins would both freeze well. (I might consider leaving out the sour cream if freezing.) I'm not sure how long they would take to reheat from the frozen state. Iwould try 350 degrees and check on the double-stuffs after 35 mins and the casserole after 45 mins.

    Serves 6.

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    Notes: Nutrition estimated per MasterCook (for 1/6 recipe):
    204 cals, 5g fat (20%CFF), 3g fiber, 8% calcium = 4 WW Points

    Nutrition for 1/5 recipe or 2 potato halves:
    245 cals, 5 g. fat (20%CFF), 3 g. fiber, 9% calcium = 5 WW Points

 

 

 

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